Prep 5 mins
Cook 20 mins
Traditionally a French dish of eggplant, pepper and tomato, I have given mine an Indian makeover, with spectacular results!
- 1 tablespoon oil or 1 tablespoon ghee
- 1 teaspoon cumin seed (jeera)
- 1⁄2 teaspoon mustard seeds (sarso)
- 1⁄4 teaspoon methi seeds (Fenugreek seeds)
- 1⁄2 teaspoon turmeric powder (hurdee)
- 1 green chili, chopped
- 1 dried red chili (optional)
- 1 teaspoon freshly grated ginger (or 1/2 tsp dried ginger)
- thyme (Fresh or dried, to taste)
- salt (to taste)
- 2 large ripe tomatoes (seeded, peeled and chopped)
- 1 large eggplant (cut into 3 cm long strips)
- 1 large sweet pepper, chopped (preferably the sweet type)
- 1 tablespoon brown sugar
- Heat oil in thick-based pot. Add ingredient 2 - 8 and fry for 30 seconds.
- Add eggplant and a few tablespoons of water. Cover pot and cook on medium-high heat for 10 minutes, stirring occasionally. Add more water if sticking.
- Add tomatoes and lower heat. Cook till tomatoes have collapsed, eggplant should be softening.
- Add salt, sugar, thyme and chopped pepper. Simmer for 1 or 2 minutes.
- Delicious with toasted seed bread or serve as an accompaniment to a lentil dish (daal or beans curry).
what an imaginative way of re-styling ratatouille. i used cayenne pepper instead of the red chilli and also used half an onion. i used two smallish bell-peppers - red and orange. a very satisfying meal that i will make again.